Food and Beverage Supervisor

Food and Beverage Supervisor

Requirements

• At least 1 year of progressive experience in a hotel or a related field required.
• High School diploma or equivalent required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Responsibilities

• Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming for self and all staff, which include wearing the proper uniform and name tag when working.
• Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Be familiar with the organization of Avion Hospitality and know the function of each department.
• Adhere to Health Department standards of food safety, items are labeled and dated and sanitation standards are followed.
• Work with Culinary managers in maintaining food and beverage costs, waste management, cost controls.
• Ensure uniform standards including nametags are adhered to.
• Maintain close communication with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.
• Monitor and follow up on all servers’ cash overages and shortages.
• Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.
• Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department.
• Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits. Know 15 minute rule to contact management chain of command.
• Maintain proper consistent disciplinary actions for all Food and Beverage employees, time and attendance controls are in place.
• Understand and operate P.O.S. systems used in the hotel.
• Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.
• Assist in monthly food and beverage inventories and reconciliations.
• Ensure all side work duties are completed by servers. Opening and closing checklists are adhered to.
• Initiate and promote sales efforts for all service personnel.
• Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as required by management.
• Perform any other duties as requested by management.

Preferred Qualifications

• Previous supervisory responsibility preferred.